Pepperoni Pizza Star Bread

SERVES 6-8

I took a Breads course in Culinary School, baking several different types of bread every single week. By the end, Star Bread was easily one of my favorites.

Not only is it a showstopper, but it’s also incredibly versatile with savory or sweet fillings. Despite its impressive look, assembling it is easier than you’d think. This version is for pizza lovers—layered with mozzarella, Parmesan, pepperoni, and marinara sauce for a cheesy, flavor-packed treat. It’s perfect for a get-together or game day, and even better dipped in ranch or hot honey. With its tear-and-share design, this star bread is just as fun to eat as it is to look at.

WHAT YOU’LL NEED

INGREDIENTS

Dough

  • 1 cup warm whole milk, about 110°F (270 g)

  • 2 ¼ tsp (1 packet) instant yeast (7 g)

  • 2 ½ tbsp olive oil (33 g)

  • 2 tbsp sugar (28 g)

  • 1 large egg, at room temperature

  • 3 ½ cups all-purpose flour (450 g)

  • 2 tsp kosher salt (7 g)

Filling

  • ⅔ cup marinara sauce, pureed if chunky (150 g)

  • 4 oz pepperoni, finely chopped

  • 1 ½ cups grated fresh mozzarella (6 oz)

  • 1 cup grated parmesan cheese (85 g)

  • 1 large egg, beaten with 1 tbsp water (for egg wash)

  • Flaky salt, such as Maldon

  • Optional: ranch or hot honey for serving

DIRECTIONS

Make the Dough

  1. In a stand mixer fitted with a dough hook, combine all dough ingredients and mix on low for 1-2 minutes until a dough forms. Increase to medium-low and knead for 8 minutes until smooth and slightly sticky. Transfer to a lightly greased bowl, cover, and let rise until doubled, about 60-90 minutes.

Assemble & Bake

  1. Turn out the risen dough onto a lightly floured surface. Divide into 4 equal balls (about 203g each). Roll each into a 10-inch circle. If the dough shrinks back, let it rest for 10-15 minutes. Roll on an unfloured surface to help prevent shrinking. Use the rim of a 10-inch bowl to trim a perfect circle.

  2. Place the first dough circle on a parchment-lined sheet pan. Spread ⅓ of the marinara, leaving a ½-inch border around the edge. Top with ⅓ of the pepperoni, mozzarella, and Parmesan. Cover with the second dough circle and repeat the layering. Finish with the fourth dough circle on top, left plain.

  3. Place a 3-inch cookie cutter, bowl, or glass in the center. Cut into quarters, making sure to cut through all layers. Then, halve each quarter twice to create 16 strips. Twist adjacent pieces away from each other 2-3 times, then pinch the ends together. Repeat to form 8 star points.

  4. Cover loosely with plastic wrap and let rise for 30-45 minutes until slightly puffed. If points separate, firmly pinch them back together.

  5. Preheat oven to 375°F. Brush dough with egg wash and sprinkle with flaky salt. Bake for 30 minutes, or until the center reaches 190°F. Let cool for 15 minutes before serving warm. Serve with dipping sauces if desired.

RECIPE NOTES & TIPS

  • This dough is designed for savory fillings, with less sugar than traditional star bread. Feel free to experiment with other flavors like pesto, cured meats, or garlic and herbs. For sweet fillings, I recommend using a dough recipe with a higher sugar content.

  • Best served immediately but can be refrigerated for 1-2 days and reheated in the oven. For longer storage, freeze and thaw at room temperature before warming in a 350°F oven for about 15 minutes.

  • The rise time will vary depending on the temperature of the dough and the room. Go based on visual cues (the dough doubling in size), rather than the time parameters.

  • A golden brown crust is the goal! But, if the bread is browning too quickly in the oven, loosely tent it with foil for the last 5-10 minutes of baking.

  • Enjoy on its own, or serve with ranch, extra marinara, or even hot honey for a savory-sweet contrast.